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Chicken & corn noodle soup
Chicken & corn noodle soup


  • 4 cups salt-reduced chicken or vegetable stock, or miso soup mix
  • 2 x 200g chicken breast fillets
  • 1 Tbsp chopped ginger
  • 1 clove garlic, finely chopped
  • 220g fresh noodles (Singapore-style if possible)
  • 125g can corn kernels, drained
  • 100g button mushrooms, thinly sliced
  • 1 Tbsp salt-reduced soy sauce, plus extra to serve
  • 4 spring onions, sliced lengthways into thin strips
  • ½ cup mint, coriander or basil, finely sliced
  • Finely sliced chilli (optional), to serve

Chicken & corn noodle soup

Sarah Bowman
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes

Heat stock and 3 cups water in a large saucepan on high, until boiling. Reduce heat to low and add chicken, ginger and garlic. Simmer for 8 minutes, until chicken is cooked through. Remove chicken and set aside to cool slightly, then shred.

Return shredded chicken to stock. Add noodles, corn, mushroom and soy sauce. Simmer for 3-4 minutes, until noodles are tender. Ladle the soup into serving bowls and scatter with the spring onions, herbs and chilli, if using. Serve with extra soy sauce for drizzling.


To make a vegetarian noodle soup, use vegetable stock and replace chicken with 175g cubed firm tofu. Simmer for 5 minutes, then continue with remaining ingredients.

Article from the September, 2011 issue of Taste magazine.

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